Korean Cheesy Potato Pancakes with Gochujang Mayo

METHOD

1. Put the potatoes in a large saucepan and bring to the boil. Put a lid on and simmer for 15 minutes until the potatoes are cooked through.

2. Drain well and leave to steam for 5 minutes. Return the potatoes to the pan, add the sugar, cornflour, garlic granules and 1 tsp salt flakes and mash well until smooth and the flour is completely incorporated

3. Once cool enough to handle, take a heaped spoonful of the potato mixture and flatten into a patty. Make a small dent in the middle and fill with a little of the mozzarella cheese. Roll into a ball so the mozzarella is encased in the middle and flatten again slightly. Repeat with the rest of the mixture.

4. Heat a non-stick frying pan over a medium/high heat with 1 cm sunflower oil. Once hot, carefully add as many pancakes to the pan as you can and fry for a few minutes on each side until golden brown. Leave to drain on kitchen paper while you fry the rest of the pancakes.

5. Mix the gochujang with the mayonnaise and serve with the warm pancakes sprinkled with chopped chives and sea salt flakes.

6. Enjoy!

Recipe was created and photographed by @bethanyfergusonfoodstyling

What you will need